Lump Crab Salsa

Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeno, and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star."

Recipe from Food & Wine
Lump Crab Salsa
Maura McEvoy
SERVINGS
10
PREP TIME
1 hr 20 mins
TOTAL TIME
1 hr 40 mins
by 1  person
add your rating
add a comment
Ingredients
  • 3 tablespoons chopped cilantro
  • 2 medium shallots, very finely chopped
  • 1 red bell pepper, finely diced
  • 1 jalapeno, seeded and finely diced
  • Finely grated zest and juice of 1 lime
  • 1 garlic clove, very finely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 pounds lump crabmeat, picked over
  • Salt and freshly ground pepper
  • 1/2 cup salted roasted almonds, coarsely chopped
  • Thick-cut potato chips, for serving
Related Video
How To Make The Best Salsa

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

Directions
1. 
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic, and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Serve with potato chips.
MAKE AHEAD:
1. 
The crab salsa can be refrigerated for up to 4 hours. Fold in the almonds just before serving.
Comments
Back to Top